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Historical brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Expect to see today's craft brewers innovate and experiment with their own practices as old traditions reveal new life and creativity.Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.
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About the Author
Lars Marius Garshol is a Norwegian software engineer that travels the world to learn more about beer. Garshol spent five years researching various aspects of brewing at remote farmhouses throughout Scandinavia and the Baltic countries. He is the author of LarsBlog, a blog devoted to sharing his discoveries and travels as he researches the lost art of brewing in northern Europe, Historical Brewing Techniques: The Lost Art of Farmhouse Brewing, and a book on Lithuanian beer. He lives with his wife and children in Rælingen, Norway.
Table of Contents
Table of Contents 1 Understanding farmhouse ale 1.1 The world of yesterday 1.2 Kaupanger: First meeting with the tradition 2 History 35 3 Malt 47 3.1 Stjørdal: malt-making hot spot 3.2 The types of grain 3.3 Barley varieties 3.4 Maskin, portrait of a barley variety 3.5 How the grain was grown 3.6 Steeping and sprouting 3.7 Drying methods 3.7.1 Very pale, unsmoked malts 3.7.2 Lightly smoked, hot-dried malts 3.7.3 Heavily smoked malts 3.7.4 Caramel malts 3.7.5 Strong, uneven heat 3.7.6 Undried malts 4 Yeast 95 4.1 Voss: Discovering kveik 4.2 First lab analysis 4.3 Yeast, wild and domesticated 4.4 The yeast revolution 4.5 Yeast on the farms 4.6 Origins of the yeast 4.7 Yeast species 4.8 The family tree of yeast 4.9 Kveik, what we know 4.10 The non-kveik farmhouse yeasts 4.11 Bread yeast 4.12 Dying out 4.13 Kveik renaissance 4.14 The word “kveik” 5 Brewing process 155 5.1 Hornindal, Norway 5.2 Stone beer 5.3 Raw ale 5.4 Boiled ale 5.5 The mash boiled 5.6 Complex mashes 5.7 Keptinis 5.8 The great stove 5.9 Vsekhsvyatskoye, Russia 5.10 Understanding oven-based beers 5.11 The mash fermented 5.12 The evolution of brewing processes 6 Beer in the life on the farm 217 6.1 Harvest ale 6.2 Ritual beer 6.3 Superstition 6.4 Brewers or brewsters? 6.5 Equipment 6.6 Preparations 6.7 Grinding 6.8 Water 6.9 Carbonation 6.10 Oppskåke 6.11 Cellaring 6.12 Drinking vessels 6.13 Serving beer 6.14 Beer flaws 7 Spices and adjuncts 277 7.1 Hops 7.2 Juniper 7.3 Sweet gale 7.4 Grand wormwood 7.5 Caraway 7.6 St John’s Wort 7.7 Bitter orange peel 7.8 Yarrow 7.9 Tansy 7.10 Bay laurel 7.11 Wild rosemary 7.12 Heather 7.13 Others 7.14 Adjuncts 7.14.1 Potatoes 7.14.2 Bran 7.14.3 Carrots 7.14.4 Peas 7.14.5 Honey 7.14.6 Other adjuncts 7.15 Filter materials 7.15.1 Straw 7.15.2 Alder sticks 7.15.3 Other 8 The drink problem 8.1 Small beer 8.2 Rostdrikke 8.3 Kvass 8.4 Birch sap beer 8.5 Juniper berry beer 8.6 Mead 8.7 Sugar beer 9 Brewing like a farmer 9.1 Carbonation 9.2 Working with kveik 9.3 Working with farmhouse yeast 9.4 Brewing with juniper 9.5 Making your own malts 10 Styles and how to brew them 10.1 What is farmhouse ale? 10.2 Recipes 10.3 Raw ales 10.3.1 Brewing raw ales 10.3.2 Kornøl 10.3.3 Sahti 10.3.4 Island koduõlu 10.3.5 Kaimiškas 10.3.6 Danish landøl 10.4 Dark, smoky ales 10.4.1 Stjørdalsøl 10.4.2 Gotlandsdricke 10.4.3 Landøl from south Funen 10.5 Brown boiled beers 10.5.1 Heimabrygg 10.5.2 Telemark, Norway 10.5.3 Hallingdal 10.5.4 Swedish farmhouse ale: Öxabäck 10.6 Oven beers 10.6.1 Seto koduõlu 10.6.2 Oven-mashed Russian farmhouse ale 10.6.3 Chuvashian farmhouse ale 10.6.4 Sur 10.6.5 Keptinis 10.7 Fermented mash 10.7.1 Luumäki-style 10.7.2 Vanylven-style 10.8 Stone beer 10.9 Other regions 10.9.1 Corn ale 10.9.2 English farmhouse ale 10.9.3 Welsh farmhouse ale 10.9.4 Westphalian farmhouse ale 10.9.5 Aludi 10.9.6 Oat beer 11 Today and tomorrow 11.1 Baltic time capsule 11.2 The Baltics today 11.3 Status in the west 11.4 Farmhouse ale in the 21st century 11.5 Into the future 12 Acknowledgements 13 Bibliography 13.1 Archive sources 13.2 The database 13.3 Published sources 13.4 Unpublished sources 13.5 Interview sources